Starbucks Chocolate Cake Pop Recipe is a rich, moist chocolate cake blended into a thick, fudge mixture and dipped in smooth chocolate coating.
The flavour is deeply satisfying, sweet, and slightly bittersweet, making every bite irresistible. I saw it being made in a bakery video and felt inspired to try it myself.
Starbucks Chocolate Cake Pop Recipe special is the texture soft inside with a crisp chocolate shell and the balance of sweetness. My family couldn’t stop eating them. I will now guide you through each step to create this treat at home.
What Is The Best Chocolate For Cake Pops?
The best chocolate for cake pops is candy melts or melting wafers, as they melt smoothly and harden quickly, making them ideal for coating.
For beginners, high quality chocolate chips are a convenient option. If using regular eating chocolate, adding a small amount of vegetable oil helps achieve a smoother, disposable consistency.
For a glossy, professional look, couverture chocolate is recommended due to its higher cocoa butter content. This type of chocolate gives cake pops a smooth finish and rich flavour that’s hard to beat.
How To Prepare Starbucks Chocolate Cake Pop Recipe?
Recipe Overview
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Course: Dessert / Snack
Cuisine: American
Yield: Makes about 20 cake pops
Equipment Needed
- 8×8 inch baking pan
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Cooling rack
- Baking sheet
- Parchment paper
- Cake pop sticks
- Microwave safe bowl or double boiler
- Spoon or spatula
Ingredients
For The Cake:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 large eggs
- ½ cup sour cream
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup whole milk
- 1 tsp vanilla extract
- ¼ cup vegetable oil
- ½ cup hot water or coffee
- 1 cup granulated white sugar
- 1 tsp espresso powder or instant espresso
For The Frosting:
- ½ cup unsalted butter
- 1½ cups powdered sugar
- 2 tbsp unsweetened cocoa powder
- ½ tsp vanilla extract
- 2–3 tbsp heavy cream
- 2 tsp milk
For The Coating:
- 12 oz white candy
- 1 tsp vegetable shortening
- Sprinkles or mini chocolate chips
Instructions
1. Preheat Oven & Prepare Pan:
Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan or line it with parchment paper.
2. Mix Dry Ingredients:
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
3. Combine Wet Ingredients:
In a large bowl, beat eggs, granulated sugar, and brown sugar until light and fluffy. Add sour cream, milk, vanilla extract, and vegetable oil, mixing well to combine.
4. Add Dry Ingredients to Wet:
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.
5. Add Hot Liquid:
Slowly stir in the hot water or coffee to the batter until smooth and well incorporated. The batter will be thin.
6. Bake:
Pour batter into the prepared pan and bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.
7. Make Frosting:
Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream and milk. Beat until smooth and spreadable. Add vanilla extract and mix well.
8. Form Cake Pops:
Crumble the cooled cake into a large bowl. Add frosting a little at a time and mix until the mixture holds together but is not too wet. Roll into 1-inch balls and place on a baking sheet lined with parchment. Insert cake pop sticks into each ball and chill in the fridge for at least 1 hour.
9. Coat and Decorate:
Melt white candy melts with vegetable shortening in a microwave-safe bowl (stir every 30 seconds until smooth). Dip each cake pop into the melted coating, tap off excess, and decorate with sprinkles or mini chocolate chips. Place upright in a styrofoam block or stand until set.
Special Notes
If mixture crumbles, add a tad more frosting. Too soft? Crumble in a bit more cake. Proper chilling keeps pops from sliding or cracking during dipping.
Use a deep, narrow cup to coat evenly. Don’t overheat chocolate. Place candy coated pops upright in foam or a stand for an elegant display.
Nutrition Facts Of Starbucks Chocolate Cake Pop Recipe
| Nutrition | Amount |
|---|---|
| Calories | 213 kcal |
| Fat | 8 g |
| Carbohydrates | 28 g |
| Sugar | 23 g |
| Protein | 2 g |
| Fiber | 1 g |
Ways To Use It
Starbucks Chocolate Cake Pop Recipe serve as delightful treats for celebrations and casual gatherings alike. They can be arranged on dessert tables to add a charming touch and to impress guests.
These bite sized cakes work well as thoughtful gifts when wrapped individually in colorful cellophane or small boxes.
They also make a fun activity for kids during parties, allowing everyone to decorate their own pops. Pairing them with coffee or milk enhances the experience, creating a balanced and satisfying sweet moment.
Hot Tips
➢ Chill the cake balls well before dipping to prevent cracking.
➢ Use candy melts or melt regular chocolate with a bit of vegetable oil for smooth coating.
➢ Insert sticks dipped in chocolate to secure them firmly in the cake balls.
➢ Don’t over mix the frosting when binding it should be just enough to hold the crumbs together.
➢ Add frosting gradually to get the perfect dough-like texture too much makes it too soft.
Why You Should Try Starbucks Chocolate Cake Pop Recipe Today?
Starbucks Chocolate Cake Pop Recipe brings the rich, indulgent taste of a bakery treat right into your kitchen.
Each bite delivers a fudgy center wrapped in a silky chocolate shell, satisfying any sweet craving. This homemade version creates a deeper flavor and fresher texture than store bought options.
Sharing these cake pops adds joy to any table, and once made, they rarely last more than a day in the fridge.
How To Make With More Delicious?
To create a more delicious Starbucks Chocolate Cake Pop Recipe, use rich cocoa powder and espresso powder to deepen the chocolate flavour.
Replace water with whole milk for a creamier texture and add an extra egg for moisture. Mix cake crumbs gently with a smooth, fudgy frosting until the mixture holds together well.
Chill the Starbucks Chocolate Cake Pop Recipe balls before dipping them in melted chocolate mixed with a touch of vegetable oil to achieve a glossy, smooth coating.
How Do You Preserve Starbucks Chocolate Cake Pop Recipe?
Store Starbucks Chocolate Cake Pop Recipe in an airtight container to keep them fresh and moist. Keep them refrigerated to extend their shelf life for up to a week.
Before serving, allow them to come to room temperature for the best flavour and texture. For longer storage, wrap each cake pop individually in plastic wrap and freeze them for up to three months. Thaw frozen pops in the refrigerator overnight to maintain their shape and taste.
Frequently Asked Questions
Is It Possible To Use Store Bought Cake Mix?
Yes, substitute milk for water and add an extra egg for better texture.
Can I Use A Boxed Cake Mix?
Yes, using milk instead of water and adding an extra egg improves texture.
How To Prevent Cracking During Dipping?
Chill cake balls well before dipping and avoid overheating chocolate.
Can Cake Pops Be Frozen?
Yes, wrap individually and freeze for up to 3 months; thaw in the fridge overnight.
What Is The Best Coating For Cake Pops?
Candy melts or melting wafers work best regular chocolate can be thinned with oil.
This easy Starbucks Chocolate Cake Pop Recipe brought delicious success to my kitchen, turning simple ingredients into irresistible treats everyone enjoyed.
The process was fun and rewarding, and the rich, moist cake combined with the smooth chocolate coating made each bite unforgettable.
I hope this Starbucks Chocolate Cake Pop Recipe inspires you to try making these cake pops yourself. Soon, you’ll be sharing your own stories of how wonderfully delicious they turned out can’t wait to hear all about your sweet success!
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Starbucks Chocolate Cake Pop Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan or line it with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
- In a large bowl, beat eggs, granulated sugar, and brown sugar until light and fluffy. Add sour cream, milk, vanilla extract, and vegetable oil, mixing well to combine.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.
- Slowly stir in the hot water or coffee to the batter until smooth and well incorporated. The batter will be thin.
- Pour batter into the prepared pan and bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.
- Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream and milk. Beat until smooth and spreadable. Add vanilla extract and mix well.
- Crumble the cooled cake into a large bowl. Add frosting a little at a time and mix until the mixture holds together but is not too wet. Roll into 1-inch balls and place on a baking sheet lined with parchment. Insert cake pop sticks into each ball and chill in the fridge for at least 1 hour.
- Melt white candy melts with vegetable shortening in a microwave-safe bowl (stir every 30 seconds until smooth). Dip each cake pop into the melted coating, tap off excess, and decorate with sprinkles or mini chocolate chips. Place upright in a styrofoam block or stand until set.
Notes
Nutrition Facts
Calories: 213 kcal | Fat: 8 g | Carbohydrates: 28 g | Sugar: 23 g | Protein: 2 g | Fiber: 1 g“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”